Food Chemistry Behind Cured Meat

Occasionally, I make charcuterie boards for my family in which I display a variety of cheeses, jams, and cured meats. I have always been familiar with the word “cured” as humans have been curing meats for thousands of years. However, what exactly does the process look like, and are cured meats good for my body?

Science of Curing

As a simple definition curing is the addition of salt, sugar, and nitrate for the purposes of preservation, flavor and color. Lets break this down. First, nitrates (NO3-) give cured meats the distinct color, flavor, and aroma we all know and love. Nitrate is reduced into nitrite (NO2) and then further reduced to nitric oxide by bacteria. Nitric oxide then combines with myoglobin in the meat. Now, what is myoglobin? Myoglobin is the iron-rich protein that gives meat its color. Nitric oxide combining with myoglobin forms nitrosylmyogbin. When heated, it forms nitrosohemochrome. Nitrosohemochrome is the pigment responsible for the pinkness in cured meats. At the same time, Sugar is used to counteract the harsh flavor of the salt.

Myoglobin + nitric oxide +sugar –> nitrosylmyogbin +nitrosohemochrome + sugar

Health

It is common knowledge that red meat is associated with an increased risk of diabetes, heart disease, and stroke. It was found that the more processed meat consumed, the higher the degree of risk. Roughly 34,000 deaths are attributed to diets high in processed meats each year.

Now, what does this all mean? Processed meats such as cured meats are high in saturated fats and salt. Furthermore, consuming cured meat increases your risk of cancer. Try substituting these types of meats with vegetable proteins such as legumes, or consume only on occasion. Overall, make sure to understand the function and risks of the ingredients in your food.

cites:

European Food Safety Authority. 2017. EFSA Confirms Safe Levels for Nitrates and Nitrites added to Foods. https://www.efsa.europa.eu/en/press/news/170615-0

Harvard T. Chan School of Public Health. 2015. WHO report says eating processed meat is carcinogenic: Understanding the findings. https://www.hsph.harvard.edu/nutritionsource/2015/11/03/report-says-eating-processed-meat-is-carcinogenic-understanding-the-findings/

Tarver, T. 2019. Are nitrates and nitrites misunderstood? Food Technology. 73:1. pp43-45.

image: charcuterie_main_v1.jpg (1920×1080) (foodrepublic.com)